Influence of fractions with different molecular weight distributions from high-amylose starches on their digestibility after recrystallization
Jiali Shi, Kaixiao Zeng, Jiayue Guo, Pengjie Wang, Fazheng Ren, Shucheng Zhang, Siyuan Liu
Topics & Concepts
AmyloseRecrystallization (geology)ChemistryStarchFood scienceChemical engineeringBiologyEngineeringPaleontologyFood composition and propertiesMicrobial Metabolites in Food BiotechnologyProteins in Food Systems